Vegetarian Keto Lasagna

This delicious meal is based on a popular recipe, Eggplant Lasagna from the KetoDiet App. Following several requests from my readers, this one is meat-free. As some of you may have guessed, I used eggplant slices and thin egg omelettes to reduce the overall carb count per serving.

Good to know: If you want to get the best out of eggplants, don't peel the skin off. It contains phytochemicals and the eggplant itself is full of antioxidants. Both protect cells from the effect of free-radical damage, therefore eating eggplant regularly can have anti-aging effect. This rich-colored low carb vegetable is also packed with fiber. I love eggplants, they are low in carbs and high in micronutrients, especially potassium. Hope you like my recipe, don't forget to let me know by leaving a comment ;-)

0 hours, 35 minutes

Hands-on 20-25 minutes Overall 1 hour

Nutritional values (per serving)

8.7 grams5.4 grams20.8 grams38 grams18.9 grams474 calories

Total Carbs

14.1

grams

Fiber

5.4

grams

Net Carbs

8.7

grams

Protein

20.8

grams

Fat

38

grams

of which Saturated

18.9

grams

Calories

474

kcal

Magnesium

81

mg (20%)

Potassium

752

mg (38%)

Macronutrient ratio: Calories from carbs (8%), protein (18%), fat (74%). Are you counting total carbs? This post explains whether you should be counting total or net carbs.

For "regular" Lasagna, instead of the spinach, use 500 g / 1.1 lb ground beef or turkey cooked on a tablespoon of ghee and flavoured with the marinara sauce. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).

Instructions

Preheat the oven to 200 °C/ 400 °F. Slice the eggplant into 1/2 inch (~ 1 cm) slices and place on a baking tray. Grease with 1/4 of melted ghee, season with a pinch of salt and place in the oven. Cook for about 20 minutes.

If you're using frozen spinach, let it defrost at room temperature for a couple of hours (or microwave). If you're using fresh spinach, you'll need to blanch it. Bring a pot of water to a boil over high heat. Fill a bowl with ice and water or simply with cold water. Place the spinach leaves into the boiling water and cook for 30-60 seconds. Transfer the leaves immediately into the iced water using tongs or a strainer. One it cools down, remove from the cold water. Drain the excess water by placing the spinach in a strainer and squeezing the excess fluids out.

When the eggplant is done, remove from the oven and set aside. Reduce the temperature to 180 °C/ 360 °F. Prepare the omelettes. Crack one egg at a time in a bowl, season with a pinch of salt and mix well.

Pour on in a hot pan greased with ghee (use the remaining 2 tablespoons of ghee for greasing the pan as needed) and swirl around to create a very thin omelette. Cook for just about a minute or two, until the top is firm. Place on a plate and repeat for the remaining eggs. Make a total of 6 omelettes. Start assembling the lasagna by placing a layer of 2 omelettes on the bottom of a banking dish (I used a 9 x 12 inch / 23 x 30 cm baking dish).You can create less layers if you like - it's totally up to you. Just make sure you top the lasagna with some mozzarella and parmesan.

Spread a third of the Marinara sauce on top of the omelettes. Add a third of the eggplant slices, ...

... a third of the grated mozzarella cheese, half of the spinach...

... and half of the crumbled feta cheese. Top with 2 more omelettes.

Repeat layering the lasagna: Spread a third of the Marinara sauce on top, add a third of the eggplant slices and a third of grated mozzarella. Add the remaining spinach and feta cheese. For the last layer, add the remaining omelettes, marinara sauce, eggplant slices and mozzarella cheese. Top with all of the grated parmesan cheese and place in the oven. Bake for 25-30 minutes. When done, the top gets crispy and golden brown. Remove from the oven and set aside to cool down. Cut into 6 pieces / servings.
Eat immediately or let it cool down and store in the fridge for up to 5 days. The lasagna can be served either warm or cold.

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

Please note that due to the high volume it can take us several days before we can approve and reply to your comment.Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

I love this recipe! I was skeptical at first about the eggs as lasagna. I wouldn’t even tell my kids that it was lasagna. I told them it was an omelet casserole because I didn’t want them to be disappointed if it didn’t taste like lasagna but they loved it! My daughter was licking the sauce off the plate! Thank you for such a great low carb recipe

Been on keto for almost three weeks now and my best friend is coming to visit me for one day. She's a vegetarian, I cannot wait to make this dish for her! Will definitely come back and let you know how it goes 😄

Hands down the best lasagna I’ve ever had! I’m down 8 pounds in a little over a week with these meals! 💖 I have a 8 year old and a 6month old and we are a dual military family so this lasagna is perfect as it doesn’t take long to make ! That’s icing on the cake!

This recipe looks amazing! Thank you so much for making this available - I will have to try asap.One quick note if someone intends to make this dish for someone who is vegetarian - Parmesan is technically NOT Vegetarian friendly. A lot of cheeses are, but not Parmesan as it is made from rennet - the following link sheds a bit of light on this:- https://www.vegsoc.org/cheese. Its a common misconception.It's something I always have to clarify when I eat dishes I have not cooked, e.g. salads or even dishes that contain Pesto - as traditional Pesto has Parmesan.Then again if someone is not vegetarian - jut looking for Keto friendly "non-meat" dishes that is not an issue 😊

We really enjoyed this recipe! Admittedly, we changed a couple of things. We made a smaller recipe for a 9×9 With only 4 eggs and one large eggplant seasoned with Himalaya pink salt and Italian seasoning, and we used vegan mozzarella. This is going in our family favorite recipe book!

I can't wait to make this. I don't have feta, but I have some delicious garlic herb soft goat cheese that will be lovely. I have truly been enjoying all the dishes I've made this week. This makes my fourth dish in a row from your blog and the app. 💗

I was skeptical of this recipe. I can be a bit picky about veggie lasagnes, and I wasn't sure if I'd like the eggs. Omg. So good. This was seriously delicious. I think this will be a regular in the rotation!!!
Does it freeze well? I see that you said it can refrigerated for up to 5 days, so I'd like to keep the extra portions for later. Thanks!

So I can cook fully wrap in foil and freeze, then do I rebake it to eat or just defrost and heat in microwave. I was thinking about putting in portion containers and feezing so I pull out just what I need so it last longer!

My wife and I were blown away with how good this was. We've been experimenting with low carb veggie dishes, and we've found several we like, but this is far and away our favorite so far. Thanks for the recipe.

I find out your blog today and I am browsing through it for hours, this is the best blog
For Keto diet. Thank you so much, the lasagna seems delicious I will sure will try it.
Also, I will look in the future to get your app.
Xx
Ma

This is such an awesomely delicious recipe! It was a little time consuming but once I tried it, I knew it had been worth every effort! Honestly, I think I like it better than traditional lasagna. Thank you, Martina! This will now be a staple in my book.

OMG thank you so much for this! It took some time to put this together, but it's absolutely worth the effort. This was delicious reheated at lunch today, and I honestly could not tell the difference between your "egg" lasagne sheets and the traditional ones. This made my day 😊